Based on a recipe from Suzanne Somers' book, Eat Great, Lose Weight. She says "This dish is delicious hot or cold, and the vinaigrette is also good on salads or other vegetables."
Author: mersaydees
Cut this recipe out of Cooking Light Magazine...Made it for dinner and it was fabulous....Putting it here for safe keeping...
Author: CIndytc
Adapted from one of Emeril's recipes, where he did an episode with "crazy tacos". We like to make this and serve it in the fish tacos. I don't use Emeril's fish taco recipe, though. Instead I serve with...
Author: MathMom.calif
Make and share this Vegetarian Split Pea Soup recipe from Food.com.
Author: Dreamer in Ontario
This Mediterranean-style pizza is a wonderful change to everyday pizza. It's a great summertime dish to make when basil and tomatoes are in season. Althought you can use prepared pesto, I normally make...
Author: Just Call Me Martha
I found this recipe on another website, www.freshinthekitchen.co.nz. This recipe is a winner in my household. Seriously delicious. Served with steamed Kale, rice and Spicy Glazed Sweet Onions. A most enjoyable...
Author: Kiwi Kathy
A delicious soup to start a dinner with. Or have it as a meal with a salad and/or sandwich. Good hot, or chilled.
Author: evelynathens
Author: Julia Child
Make and share this Grannydragon's Really Quick Cream of Asparagus Soup recipe from Food.com.
Author: Grannydragon
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing?...
Author: SusieQusie
Author: JoAnn Cianciulli
This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor...
Author: crispychick
An easy Braised Red Cabbage recipe
Basic Green pea soup with dried split peas and a ham or bacon knuckle for flavouring. You may put in a piece of bacon instead. This is from 'Practical Cookery'
Author: Wild Thyme Flour
This recipe is an old favorite. I am certain everyone prepares it this way at sometime or another. I can't imagine a summer that would pass without having this at least once a week when the harvest is...
Author: LisaAD
A different way to serve carrots. I love carrots and caraway, this recipe just called my name. It said, hello, you will like me, try me....it was correct. I hope you will enjoy, the caraway lends a sweet,...
Author: Baby Kato
A delicious appetizer for the holidays that is easy to make and requires no baking time!
Author: Katherine Unger
Author: Michael Lomonaco
There are about as many coleslaw recipes as there are people. I myself like a variety coleslaws. I especially like the sweetness of this recipe from Paula Deen of the Food Network. The texture is also...
Author: SharleneW
With only a few ingredients and about 10 minutes, you can enjoy light, crispy okra anytime. I prefer okra with a light flour coating versus corn meal. I want to taste the okra -- not the breading! Fried...
Author: Gunslingers Wife
Another veggie family favorite. This can be prepared ahead of time, refrigerated and baked when ready. This is really good with ham. Although I have only made this recipe using frozen beans, I imagine...
Author: Kittencalrecipezazz
An easy Italian Sausage and Tortellini Soup recipe
Author: Pam Blanton
Say good by to winter with the arrival of fresh asparagus brought to your table! When not in season, green beans may be substituted for the asparagus, or orange juice concentrate may be substituted for...
Author: Bev I Am
Make and share this Easy As 1-2-3 Harvard Beets recipe from Food.com.
Author: Maven in the Making
I grew up on smothered cabbage, but I think this one can beat them all...tender-crisp and fast. See note for caraway.
Author: gailanng
Author: Thomas Keller
Shrimp and Mirliton Dressing is a Thanksgiving and Christmas tradition in New Orleans. Fresh Gulf Shrimp and sweet mirliton are a great combination. They make a great dish for your holiday feast.
Author: Meatwad
I found this recipe in a Cooking Light magazine; it differs from some of the other Cooking Light recipes in that there is no oil and fewer ingredients. It is a very simple and delicious way to prepare...
Author: SunshineNut
Make and share this Pan-Roasted Asparagus recipe from Food.com.
Author: CountryLady
A delicious corned beef recipe that will cure in the brine for three weeks. A dear friend tried to help me duplicate my lost family recipe. I select medium size onions and potatoes for this and I don't...
Author: Judy-Jude
Author: James Beard
Author: Sharon Ryan
I LOVE going to the Outback and ordering this side with my steak. I could eat these alone! This is a copycat recipe; one I have had saved but have yet to try. But if this recipe is a true copycat of what...
Author: TheDancingCook
Imagine the aroma of home made cream of celery soup simmering on the stove. Simple, easy and rich in flavor.
Author: Lorac
This is an easy dish I literally threw together for dinner one night. It's deliciously simple! I have indicated this recipe serves 2-4 people. That is because DH and I really enjoy asparagus and prefer...
Author: MarthaStewartWanabe
Received this gem in an email! This will serve well at summer potlucks (with much coming from the garden!) as a side for lovely things off the grill - bluefish, shrimp, maybe even flounder!
Author: Busters friend
Author: David Lebovitz
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Author: Ted Allen
Our friends James and Jayden had us over for some backyard entertainment and served this delicious dish up. We managed to talk them into handing over the recipe. Mess with the mix and quantity of olives...
Author: Brent Rice
Make and share this Fresh Asparagus With Lemon-Herb Sauce recipe from Food.com.
Author: Kittencalrecipezazz
Author: Judy Harmon
Make and share this Sautéed Green Beans With Mushrooms and Onion recipe from Food.com.
Author: Parsley
Make and share this Yucca With Garlic Sauce: Yucca Con Mojo recipe from Food.com.
Author: Cristina Barry